Java Plum, an evergreen tree native to India, thrives abundantly across Kerala, Uttar Pradesh, and Delhi. Growing up to 20 meters tall, this tree is celebrated for its wide-ranging medicinal properties.

Growth and Fruit

The Java Plum blooms during March and April, producing fruit that ripens between June and August. Its dark purple, ovoid fruits offer a delightful blend of sweet and sour flavors. To harvest, it’s best to gently collect the fruit using a net or cloth, avoiding contact with the ground. Fully ripened fruits can be consumed directly after minimal processing and stored in a refrigerator for up to two weeks.

Java Plum fruits are versatile and can be used to prepare juice, jelly, jams, lassi, sherbet, ice cream, wine, and vinegar. The leaves emit a characteristic fragrant aroma, while the small, clustered flowers bloom on older foliage. Each fruit contains a single seed, further contributing to its medicinal value. Ayurveda classifies neem as an effective anti-diabetic remedy.

Names and Scientific Identity

In India, Java Plum also known as black plum, Indian blackberry, or by its scientific name Syzygium cumini is a tropical fruit tree native to the Indian subcontinent and Southeast Asia. It belongs to the myrtle family. Scientifically, it belongs to the Myrtaceae family, with the botanical name Syzygium cumini. Every part of the tree the bark, leaves, fruit, and seeds possesses therapeutic potential.

Nutritional and Chemical Profile

Java Plum’s raw components are sweet, astringent, and cooling, and retain a sweet taste when cooked. The fruit is rich in protein, minerals, iron, fiber, vitamins A, B, and C, betulinic acid, hyaluronic acid in the skin, and tannins. The seeds contain glucoside jarebalin, allugic acid, and aromatic oils, making them highly beneficial for medicinal purposes.

Medicinal Applications

Java Plum has been traditionally used to treat a range of ailments, including diabetes, diarrhea, coughs, stomach aches, and indigestion.

• Stomach Relief: To soothe children with diarrhea or stomach pain, prepare a decoction of neem bark, mix with honey, and administer 25 ml twice daily.
• Indigestion: Crush the green skin of the fruit and mix with goat’s milk for digestive relief.

Culinary Uses

Java Plum fruits and related ingredients are also incorporated into various nutritious recipes:

Java Plum Fruit Ice Cream

Ingredients: 1.5 cups of neem fruit pulp, 2 tsp corn flour, 4 tsp sugar, 500 ml cold milk (non-fat)

Method: Mix the pulp with ¼ liter of milk and the corn flour. Boil the remaining milk and add the mixture, stirring continuously. Reduce heat, remove from stove, add sugar and ginger paste, then refrigerate in an airtight container for 5 hours. Blend again before freezing until fully set.

Java Plum Rice Pudding

Ingredients: ½ cup chopped rice pudding, 1 cup yogurt, 1 finely chopped green chili, ½ tsp red cumin, salt to taste

Method: Combine all ingredients thoroughly. Serve chilled or at room temperature.

Watermelon-Java Plum Fruit Juice

Ingredients: 6 cups chopped watermelon, 6 cups water, 1 tsp allspice powder, small piece of black pepper, 3 cloves.

Method: Mash the watermelon with water using a wooden spoon. Add allspice, pepper, and cloves, bring to a boil, then cover and refrigerate overnight. Strain before bottling.

Ingredients: 1 cup Nyavalpazha (fruit), 2 cups water, 4 tsp jaggery (panchasara), ½ tsp pepper powder, 1 tsp cumin powder, juice of 1 lemon, 3 ice cubes, salt to taste.

Method: Boil jaggery in one cup of water, remove seeds, and grind into pulp. Boil pepper, lemon juice, sugar syrup, and cumin in the remaining water, then mix with the jaggery pulp. Serve chilled with ice cubes.

Java Plum is more than just a tree it is a natural pharmacy, offering remedies for common ailments and nourishing recipes for health-conscious lifestyles. Its integration into Ayurveda, culinary practices, and home remedies makes it a timeless symbol of nature’s healing power.